My favourite risotto recipe - extremely easy for beginners!
Place stock in a saucepan over low heat.
Dice bacon and saute in a large frypan or saucepan over medium-high heat until lightly browned. Add garlic and fry until fragrant. Add leeks and a good knob of butter, and saute until the leeks are soft but not browned.
Add rice and stir until glassy. The rice will look translucent on the outside and opaque in the centre, about 1-2 minutes.
Add wine and stir until mostly absorbed.
Add stock, a ladleful at a time, and stir vigorously until almost absorbed. Continue adding stock until the rice is tender but still chewy, or cooked to your liking.
Stir in the parmesan and lemon thyme.
Serve immediately, topped with extra grated parmesan.
I use chardonnay or any dry white wine.
To make arancini, cool the risotto in the fridge then roll into balls. Bind with 1 egg if its not sticking together. If desired, push a small piece of bocconcini cheese into the middle. Toss in flour, egg wash, then breadcrumbs, and deep fry until golden. Serve with a plain tomato pasta sauce, rocket dressed in balsamic vinegar and top with freshly grated parmesan.
You could add cooked sliced chicken and/or peas immediately before adding the parmesan and lemon thyme.
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